2 inches fresh ginger
4 cloves garlic
3 fresh green chilies
2 tablespoons oil
2 cardamom pods
2 cloves
1 cinnamon stick
1 white onion (sliced)
1 teaspoon ground turmeric
1 teaspoon powdered ginger
1 teaspoon cumin
1 teaspoon coriander seed
1 teaspoon hot chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup of red lentils (I toast these first in a dry pan, using my fingers to stir, and when it is too hot to touch, it is done. This gives a nutty flavor to the lentils.)
1 1/2 pints of water or vegetable stock
1 lemon (chopped into eighths)
1 bag of spinach
4 hard boiled eggs